White & Gold Pizza

For the last few weeks, I've been on this pizza kick, but wanting to make them at home.  So a few weeks ago, I stocked up on some refrigerated pizza crust just so I can make whatever kind of pizza that tickled my fancy, whenever I felt like it. 

Well, since Malu and I are having another movie night, I thought it was a perfect evening to try this pizza recipe that I found in a Kraft Philadelphia cookbook.  It's called the White & Gold Pizza and instead of using red marinara as a sauce, you use Philadelphia Cream Cheese!  And then, it's topped with cheese and carmelized sweet onions to make a sweet and savory pizza that we both thoroughly enjoyed.  It was delicious!

~White & Gold Pizza~

by Kraft Philadelphia Desserts and More (Vol. 24)

Ingredients:

3 Tbsp Olive Oil (divided)

1 large sweet onion, thinly sliced

1 lb. frozen pizza dough, thawed (I used the one in the can--Pilsbury brand)

1 large clove garlic, minced

4 oz. (1/2 of 8 oz. pkg). Philadelphia Cream Cheese (softened)

3/4 cup shredded mozzarella cheese

1/2 cup grated romano cheese (I used grated parmesan)

1/2 tsp crushed red pepper

To Make It:

Heat oven to 425 degrees.

1.  HEAT 1 Tbsp oil in large skillet on medium heat.  Add onions; cook 15 to 20 minutes or until tender and golden brown, stirring occasionally.

2.  MEANWHILE, place pizza dough on lightly floured baking sheet; pat to 16x12 inch rectangle.  Mix garlic and remaining oil; spread onto dough.  Bake 10 minutes.

3.  SPREAD cream cheese onto crust; top with remaining cheeses, onions, and crushed pepper.  Bake 10 to 12 minutes or until crust is golden brown.

You can make the carmelized onions ahead of time (which I did).  Cool, then refrigerate up to 2 days before using as directed.

Now, how easy was that?  Try it!  You'll be pleased with the results!

Barefoot Bloggers: Herb Roasted Onions

A little late posting for BB, I know, but I actually have until the end of the month! I sure have been busy. Let me tell you...I love onions. Well, not raw, but grilled or roasted! I was excited to give Ina's Herb Roasted Onion recipe a try. It's so simple. You take some red and yellow onions, marinate them with dijon mustard, olive oil and a few herbs and you've got yourself a wonderful accompaniment to chicken (as you can see below) or, well, anything. Shoot, it can be eaten alone too!


Please don't be fooled. I didn't bake the chicken. I was in a hurry to whip up something for lunch the other day and ran over to Wal-Mart to buy it. Talk about convenient. And it indeed was a perfect combination. Aren't all those colors just pretty too? I ended up taking this dish to my mom's work to share with her. Needless to say, we were both so full. We both loved the onions. They were so sweet and tender and the dijon dressing was so deliciously flavored. The lemon juice definitely gave it some kick! I even poured some of the leftover dressing over the chicken. Deee-lightful! We definitely plan on making these again! Here's the recipe for ya!

Herb Roasted Onions (by Ina Garten)

2 red onions

1 yellow onion

2 tablespoons freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 teaspoon minced garlic

1/2 tablespoon minced fresh thyme leaves

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup good olive oil

1/2 tablespoon minced fresh parsley leaves

1. Preheat the oven to 400 degrees F.
2. Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
   For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil.
3. Pour the dressing over the onions and toss well. With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl.
4. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking.
5. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.